Here’s what I’ve been eating while on the run this week. It’s fairly quick to make and it’s a recipe based on veggie leftovers. I ran around all day last Saturday, dashing in and out of the car to avoid a rainy, gloomy day, and then walked for an hour in the rain to exhaust our 5 month old puppy. So by early evening all I wanted to do was chill at home, but, I ran out of time to go food shopping.
Leftovers ruled at this point. I had eggs, frozen spinach, a few crimini mushrooms in a paper bag in the back of the fridge, and package of sealed sheep feta cheese that was about to expire.
If for some reason you don’t want to use, or don’t have crimini mushrooms, white button or small shiitake mushrooms will work as well.
I haven’t had enough spinach in my life lately because I’ve been on a kale kick for the past year, so here’s my break from kale. And if you like Spanakopita (Greek spinach pie), you’ll like this as well. This recipe is very similar to my spinach tart recipe, so if you’re feeling like you need a crust with this recipe, here’s one.
Mushroom Spinach Frittata
- about 10 ounces of chopped spinach (fresh or frozen)
- 1 medium yellow or white onion, chopped
- 2 tablespoons of olive oil (or more as needed)
- 1 cup of chopped mushrooms (I use Crimini mushrooms but any kind will work)
- 7 ounces of feta cheese (I prefer sheep feta, but any will work; if you’re following SCD or don’t want to use feta, dripped yogurt plus sea salt, or Parmesan work in this recipe)
- 6 eggs
- Preheat your oven to 350 degrees F.
- Saute the chopped spinach, onions, and olive oil in a large frying pan for about 5 minutes, and then add the mushrooms. Saute for another 5 minutes, or until the onions are becoming clear.
- Turn the heat off, cool for a moment, and the add the eggs, and cheese to the spinach mixture. Blend well.
- Pour the spinach mixture into pie dish or other pan lined with parchment paper. Alternatively you can make this in the frying pan on the stove top, however I like it completely stick-free and I don’t have stick-free frying pans.
- Bake for 15 minutes, or until the egg and cheese are baked into the frittata.
- I store this in the refrigerator for a week and reheat slices at 325 degrees F for 10 minutes.